Martha Stewart Pumpkin Squares Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart pumpkin squares are the kind of fall bake I reach for when I want something simple and reliably good. They are tender, warmly spiced pumpkin cake squares under a buttery brown sugar and pecan streusel, with a soft crumb and a crisp, caramelized top. Each bite tastes of cinnamon, ginger, nutmeg, and cloves, backed by real pumpkin flavor and a light crunch from toasted pecans. This version is inspired by Martha Stewart’s classic American baking style, built around pantry staples and a single pan. If you have a can of pumpkin and a few minutes, you have everything you need.

From start to finish, the whole thing takes 55 minutes, with only 20 minutes of active work. That makes it a realistic weeknight dessert, and it also holds up beautifully at a holiday table or a potluck, where squares are far easier to serve than a layer cake. You mix one batter, stir one streusel, and let the oven do the rest.

Why This Martha Stewart Pumpkin Squares Works

The texture comes down to two things: pumpkin puree and a light hand with mixing. Canned pumpkin brings moisture and body, while the oil keeps the crumb tender for days. The batter gets folded just until the flour disappears — stop there.

The streusel does the rest of the work. Brown sugar and melted butter create loose clumps that turn crisp and caramelized in the oven, and the pecans add a toasted note that balances the warm spices. It is a simple two-part bake where each layer stays distinct.

What You’ll Love About It

A 9×13-inch pan makes it easy to feed a crowd, and the parchment overhang means clean, sharp squares with no wrestling. It keeps well for days and freezes even better, so you can bake once and stretch it out. The streusel also comes together in one bowl.

Ingredients

You need pantry staples, one can of pumpkin, and a handful of pecans. Read the labels on the pumpkin carefully.

For the Pumpkin Base

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs — at room temperature for a smoother batter
• 3/4 cup (150g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 cup (240g) canned pumpkin puree — not pumpkin pie filling, which is already sweetened and spiced
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract

For the Pecan Streusel Topping

• 1/2 cup (63g) all-purpose flour
• 1/2 cup (105g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (57g) unsalted butter — melted and slightly cooled
• 3/4 cup (90g) chopped pecans

Equipment

• 9×13-inch (23x33cm) baking pan — a light-colored metal pan bakes most evenly
• Parchment paper — for the overhang that lifts the slab out cleanly
• Two medium bowls — one for the dry mix and one for the streusel
• Large mixing bowl — for the wet ingredients and batter
• Whisk and spatula — whisk for the batter, spatula for folding
• Fork — for tossing the streusel
• Wire rack — for cooling the pan completely

How to Make Martha Stewart Pumpkin Squares

Step 1: Heat the Oven and Line the Pan

Preheat the oven to 350°F (175°C). Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper. The overhang is what lets you lift the whole slab out later for tidy squares.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together 1 cup (125g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves until evenly combined. Set aside. Whisking first keeps the spices from clumping in the batter.

Step 3: Whisk the Wet Ingredients

In a large bowl, whisk 2 large eggs with 3/4 cup (150g) granulated sugar and 1/2 cup (105g) packed light brown sugar until smooth and slightly pale, about 1 minute. Whisk in 1 cup (240g) canned pumpkin puree, 1/2 cup (120ml) vegetable oil, and 1 teaspoon vanilla extract until fully incorporated. The mixture should look glossy and even.

Step 4: Fold and Spread the Batter

Add the dry ingredients to the wet ingredients and fold with a spatula just until no streaks of flour remain. Don’t overmix here, or the squares will be dense instead of tender. Spread the batter evenly in the prepared pan, smoothing it into the corners with the spatula.

Step 5: Make the Streusel

In a medium bowl, stir together 1/2 cup (63g) all-purpose flour, 1/2 cup (105g) packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Drizzle in 4 tablespoons (57g) melted unsalted butter and toss with a fork until evenly moistened, then stir in 3/4 cup (90g) chopped pecans. The mixture should hold together in loose clumps.

Step 6: Top and Bake

Scatter the streusel evenly over the batter, breaking up any large clumps with your fingers so it bakes into an even layer. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. The edges should pull slightly away from the pan and the topping should look golden and set.

Step 7: Cool Before Cutting

Cool the pan completely on a wire rack, about 1 hour, before lifting out using the parchment overhang. Cut into 12 squares with a sharp knife, wiping the blade between cuts for clean edges. Cutting warm will tear the streusel and smear the crumb.

What to Serve With It

These squares are excellent with a cup of black coffee or spiced tea in the afternoon. For a fall spread, pair them with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of apple compote. A simple fruit salad balances the sweetness too.

Tips for the Best Results

• Room temperature eggs — they blend into the sugar more smoothly and evenly.
• Puree only — pumpkin pie filling is sweetened and will throw off the balance.
• Cool completely — warm squares crumble and the topping slides off.
• Chop nuts evenly — similar-size pieces toast at the same rate.
• Light-colored pan — dark pans brown the edges faster than you want.
• Wipe the knife — clean cuts keep the topping intact on every square.

Easy Variations

• Swap the nuts — use 3/4 cup (90g) chopped walnuts or omit them entirely.
• Add chocolate — scatter 1/2 cup (85g) mini chocolate chips over the streusel before baking.
• Warm the spice — add 1/4 teaspoon ground cardamom and a pinch of black pepper to the batter.
• Make it oat-topped — replace 1/4 cup (31g) of the streusel flour with rolled oats for more crunch.

Storing and Reheating

Keep squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap each square tightly in plastic wrap and freeze for up to 2 months, then thaw overnight in the refrigerator. Reheat on a baking sheet at 300°F (150°C) for 5 to 7 minutes, or microwave a single square for 15 to 20 seconds.

Nutrition (per serving)

These values are estimates per serving, based on 12 squares.

FAQs

Can I make this Martha Stewart pumpkin squares recipe ahead of time?

Yes, the baked squares keep well for up to 3 days at room temperature in an airtight container. You can also mix the streusel up to 2 days ahead and refrigerate it in a covered bowl.

Where did pumpkin squares come from?

Pumpkin baked goods are rooted in early American cooking, where squash and pumpkin were widely grown and used in both savory and sweet dishes. By the 19th century, spiced pumpkin cakes and puddings were common in American cookbooks, and the streusel-topped bar format grew out of that tradition.

How do I know when they are done?

A toothpick inserted in the center should come out with a few moist crumbs, not wet batter, after 30 to 35 minutes. The edges will look set and slightly pulled away from the pan.

Can I use fresh pumpkin instead of canned?

Yes, but cook and drain it well first, because fresh pumpkin holds much more water than canned. Use the same 1 cup (240g) and blot it dry with paper towels so the batter does not turn out soggy.

Martha Stewart-Inspired Pumpkin Squares

Print Recipe

These moist, warmly spiced pumpkin squares are inspired by Martha Stewart’s classic American baking style. A tender pumpkin cake layer is topped with a buttery brown sugar and pecan streusel for a crisp, caramelized finish. They are perfect for fall gatherings, potlucks, or an afternoon coffee break.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 35
• Total Time: 55
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pumpkin Base

• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 3/4 cup (150g) granulated sugar
• 1/2 cup (105g) packed light brown sugar
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) vegetable oil
• 1 teaspoon vanilla extract

For the Pecan Streusel Topping

• 1/2 cup (63g) all-purpose flour
• 1/2 cup (105g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (57g) unsalted butter, melted
• 3/4 cup (90g) chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
3. In a large bowl, whisk the eggs with the granulated sugar and brown sugar until smooth and slightly pale, about 1 minute. Whisk in the pumpkin puree, vegetable oil, and vanilla until fully incorporated.
4. Add the dry ingredients to the wet ingredients and fold with a spatula just until no streaks of flour remain; do not overmix, or the squares will be dense. Spread the batter evenly in the prepared pan.
5. Make the streusel: in a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and toss with a fork until evenly moistened, then stir in the chopped pecans; the mixture should hold together in loose clumps.
6. Scatter the streusel evenly over the batter, breaking up any large clumps with your fingers. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
7. Cool the pan completely on a wire rack, about 1 hour, before lifting out using the parchment overhang and cutting into 12 squares with a sharp knife.

Notes

Store squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator and serve at room temperature or warmed briefly. The streusel can be made ahead and refrigerated for up to 2 days before baking. To reheat, place squares on a baking sheet in a 300°F (150°C) oven for 5 to 7 minutes, or microwave individual squares for 15 to 20 seconds.

Nutrition

• Calories: 302
• Sugar: 30g
• Sodium: 150mg
• Saturated Fat: 3g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 36mg

Keywords: pumpkin squares, pumpkin bars, Martha Stewart pumpkin squares, pumpkin streusel squares, fall baking, pumpkin dessert, easy pumpkin cake, Thanksgiving dessert, pecan streusel, spice cake